As the leaves start to change and the crisp autumn air sets in, our thoughts turn to warm, comforting bowls of goodness. And what better way to usher in the season than with a rich, creamy butternut squash soup? The sweet, nutty flavor of roasted butternut squash is elevated by a variety of creative twists and flavors, from roasted garlic to coconut curry and everything in between.
In this article, we’ll dive into 20 mouthwatering butternut squash soup recipes that are perfect for fall. Whether you’re a fan of classic combinations or bold, international flavors, there’s something on this list for everyone. So grab your apron and let’s get cooking!
Roasted Garlic Butternut Squash Soup
This creamy soup combines the natural sweetness of butternut squash with the pungency of roasted garlic, perfect for a cozy autumn evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 4-6 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Meanwhile, roast the garlic cloves in a small bowl with the remaining 1 tablespoon olive oil at 400°F (200°C) for 20-25 minutes or until soft and mashed.
4. In a large pot, sauté the chopped onion in a little bit of oil until softened.
5. Add roasted squash, vegetable broth, and roasted garlic to the pot. Bring to a boil then reduce heat and simmer for 15-20 minutes.
6. Use an immersion blender or transfer soup to a blender to puree until smooth.
7. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
Cooking Time: Approximately 45-50 minutes
Coconut Curry Butternut Squash Soup
Warm up with this comforting and flavorful soup that combines the sweetness of butternut squash with the creaminess of coconut milk and the spiciness of curry.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
5. Scoop out the roasted squash flesh and add it to the pot. Pour in the coconut milk and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until heated through. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: About 1 hour 15 minutes
Spicy Chipotle Butternut Squash Soup
This creamy and spicy soup is perfect for a chilly fall or winter evening. The smoky flavor of chipotle peppers adds depth to the sweet and nutty flavors of butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 chipotle peppers in adobo sauce, chopped
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Roast the squash on a baking sheet, cut side up, for 45 minutes or until tender.
4. In a large pot, sauté the onion and garlic over medium heat until softened.
5. Add cumin, smoked paprika, salt, and pepper; cook for 1 minute.
6. Add roasted squash, chipotle peppers, and broth to the pot. Bring to a boil, then simmer for 15 minutes.
7. Use an immersion blender or transfer soup to a blender to puree until smooth.
8. Stir in heavy cream or half-and-half, if using. Taste and adjust seasoning as needed.
9. Serve hot, garnished with cilantro leaves.
Cooking Time: 1 hour 15 minutes
Apple Cider Butternut Squash Soup
This creamy soup is a perfect blend of autumn flavors, combining the sweetness of apples and butternut squash with the spices of fall. Serve warm on a chilly evening for a cozy treat.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup apple cider
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Fresh thyme, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pot, sauté the onion and garlic in butter until softened.
4. Add cumin, smoked paprika, salt, and pepper; cook for 1 minute.
5. Scoop the roasted squash flesh into the pot and add apple cider, broth, and heavy cream (if using).
6. Bring to a simmer and cook for 20-25 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve warm, garnished with chopped thyme if desired.
Cooking Time: 1 hour 15 minutes
Thai-Inspired Butternut Squash Soup
Warm up with this creamy and aromatic soup that combines the sweetness of butternut squash with the bold flavors of Thailand.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 4 cups chicken or vegetable broth
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds.
2. Roast the squash on a baking sheet for 45 minutes, or until tender.
3. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
4. Add curry paste and cook for an additional minute.
5. Scoop out the roasted squash flesh and add it to the pot along with broth and coconut milk. Simmer until heated through.
6. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Creamy Sage Butternut Squash Soup
Warm up with this comforting and flavorful soup perfect for a chilly evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1/2 cup chicken or vegetable broth
– 1 teaspoon dried sage
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. In a large pot, sauté the onion and garlic in butter until softened.
5. Add roasted squash, broth, cream, and sage to the pot. Purée with an immersion blender or transfer to a blender.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh sage leaves if desired.
Cooking Time: 1 hour 15 minutes
Smoky Bacon Butternut Squash Soup
This hearty soup combines the natural sweetness of butternut squash with the smokiness of bacon, creating a rich and comforting meal perfect for chilly fall evenings.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 cups of chicken broth
– 1/2 cup of heavy cream
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, cook bacon over medium heat until crispy. Remove from pot and set aside.
4. Add onion and garlic to the same pot and sauté until softened.
5. Add roasted squash, chicken broth, heavy cream, salt, and pepper to the pot. Stir to combine.
6. Simmer soup for 20-25 minutes or until heated through.
7. Stir in cooked bacon and adjust seasoning as needed.
8. Serve hot, garnished with fresh sage leaves if desired.
Cooking Time: 50-60 minutes
Caramelized Onion Butternut Squash Soup
Warm up with this sweet and savory soup that combines the natural sweetness of butternut squash with the depth of caramelized onions.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 3 pounds butternut squash, peeled and cubed
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. In a large saucepan, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 30 minutes).
2. Add cubed butternut squash, broth, salt, and pepper to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the saucepan.
4. If desired, stir in heavy cream to add richness and creaminess.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh thyme leaves.
Cooking Time: 45-50 minutes
Ginger Turmeric Butternut Squash Soup
Warm up with this comforting Ginger Turmeric Butternut Squash Soup, a perfect blend of spices and flavors to soothe the senses.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 inches fresh ginger, peeled and grated
– 1 teaspoon ground turmeric
– 4 cups vegetable or chicken broth
– 1/2 cup coconut milk or heavy cream
– 1 tablespoon honey or maple syrup
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes or until tender.
4. Scoop out the flesh and puree it with an immersion blender or regular blender.
5. In a large pot, combine the roasted squash puree, grated ginger, turmeric, broth, coconut milk or heavy cream, honey or maple syrup, salt, and pepper.
6. Bring to a simmer and cook for 15-20 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 5 minutes (roasting time) + 15-20 minutes cooking time.
Pumpkin Seed Butternut Squash Soup
Pumpkin Seed Butternut Squash Soup Recipe
As the seasons change, warm up with this comforting and nutritious soup that combines the sweetness of butternut squash with the nutty flavor of pumpkin seeds.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup pumpkin seeds
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes, or until tender.
5. Scoop the roasted squash flesh into a blender or food processor.
6. Add pumpkin seeds, onion, garlic, cumin, smoked paprika, salt, and pepper to the blender.
7. Blend until smooth, then add vegetable broth and heavy cream (if using).
8. Heat the soup over medium heat until warmed through.
Cooking Time: 1 hour 15 minutes
Roasted Red Pepper Butternut Squash Soup
Roasted Red Pepper Butternut Squash Soup Recipe
A sweet and savory soup that combines the natural sweetness of butternut squash with the smoky flavor of roasted red peppers.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 red bell peppers
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash in the preheated oven for 45-50 minutes, or until tender and caramelized.
5. Meanwhile, roast the red bell peppers in the same oven for 30-40 minutes, or until charred and blistered.
6. Remove the squash and peppers from the oven and let cool slightly.
7. Peel the squash and chop into chunks.
8. Blend the roasted squash, peppers, onion, garlic, and vegetable broth until smooth.
9. Add heavy cream or half-and-half, if using, and season with salt and pepper to taste.
10. Serve warm, garnished with fresh cilantro leaves, if desired.
Cooking Time: 1 hour 15 minutes
Maple Glazed Butternut Squash Soup
A sweet and savory soup that celebrates the flavors of fall, featuring roasted butternut squash, maple syrup, and a hint of spice.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup pure maple syrup
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Fresh sage leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash on a baking sheet for 45-50 minutes, or until tender.
3. In a large pot, sauté the onion and garlic in butter until softened.
4. Add cinnamon, nutmeg, and salt; cook for 1 minute.
5. Scoop out the roasted squash flesh and add to the pot.
6. Pour in broth, maple syrup, and heavy cream (if using); bring to a simmer.
7. Purée the soup with an immersion blender or regular blender until smooth.
8. Taste and adjust seasoning as needed.
9. Serve warm, garnished with chopped fresh sage leaves if desired.
Cooking Time: 1 hour 15 minutes
Lentil and Butternut Squash Soup
This recipe combines the comforting warmth of lentils with the sweetness of roasted butternut squash, making for a deliciously wholesome soup.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic over medium heat until softened.
5. Add the lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
6. Scoop out the roasted squash flesh and add it to the pot. Simmer for an additional 10-15 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Herbed Goat Cheese Butternut Squash Soup
Warm up with this creamy and comforting soup that combines the sweetness of butternut squash, the tanginess of goat cheese, and the freshness of herbs.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 cup goat cheese crumbles
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, onion, garlic, thyme, salt, and pepper on a baking sheet. Roast for 45 minutes, or until tender.
3. In a blender or food processor, combine roasted squash, goat cheese crumbles, chicken broth, and a pinch of salt and pepper. Blend until smooth.
4. Taste and adjust seasoning as needed.
5. Serve warm, garnished with fresh parsley or chives if desired.
Cooking Time: 1 hour 15 minutes
Roasted Tomato Butternut Squash Soup
Roasted Tomato Butternut Squash Soup Recipe
Summary:
This hearty soup combines the natural sweetness of roasted tomatoes and butternut squash with aromatic spices, creating a deliciously comforting and healthy meal.
Ingredients:
– 2 lbs butternut squash, peeled and cubed
– 3-4 ripe tomatoes, cored and halved
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the squash and tomatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add roasted squash and tomato mixture to the pot along with vegetable broth. Bring to a boil, then simmer for 15-20 minutes.
5. Use an immersion blender to puree the soup or transfer it to a blender in batches. Return the soup to the pot if necessary.
6. If desired, stir in heavy cream to add richness and creamy texture. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-60 minutes
Sweet Potato and Butternut Squash Soup
Warm up with this comforting and nutritious soup that combines the natural sweetness of sweet potatoes and butternut squash.
Ingredients:
– 2 large sweet potatoes, peeled and chopped
– 1 medium butternut squash (about 2 lbs), peeled and chopped
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: cream or coconut cream for added richness
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté onion and garlic in a little olive oil until softened.
4. Add roasted sweet potatoes and butternut squash, vegetable broth, and cumin to the pot. Bring to a simmer.
5. Purée soup with an immersion blender or regular blender. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Cinnamon Nutmeg Butternut Squash Soup
Warm up with this comforting and aromatic soup, perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
5. Scoop out cooked squash and add to pot. Stir in cinnamon and nutmeg.
6. Pour in broth and bring to a simmer.
7. Reduce heat to low and let soup simmer for 15-20 minutes or until desired consistency.
8. Use an immersion blender to puree the soup, or transfer it to a blender and blend until smooth.
9. If desired, stir in heavy cream or half-and-half. Season with salt and pepper to taste.
Cooking Time: About 1 hour and 15 minutes
Chili Lime Butternut Squash Soup
This chili lime butternut squash soup is a perfect blend of warm spices, tangy lime, and sweet butternut squash. It’s a delicious and refreshing twist on traditional soups.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Juice of 1 lime
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté onion and garlic in a little oil until softened.
4. Add cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
5. Stir in roasted squash, diced tomatoes, broth, heavy cream or half-and-half, and lime juice.
6. Bring to a simmer and let cook for 15-20 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Parsnip and Butternut Squash Soup
This comforting soup is a perfect blend of sweet and savory flavors, featuring the natural sweetness of parsnips and butternut squash. A delicious and nutritious meal for any time of year.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs, such as parsley or sage, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the parsnips and butternut squash to the pot; cook for an additional 10-12 minutes, or until the vegetables are tender.
3. Pour in the vegetable broth; bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. If desired, stir in the heavy cream or half-and-half to add richness.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Vegan Cashew Butternut Squash Soup
This creamy soup is a perfect blend of fall flavors, with roasted butternut squash, cashews, and aromatic spices.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup raw cashews
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes, or until tender.
3. In a blender or food processor, combine roasted squash, cashews, onion, garlic, cumin, smoked paprika, and remaining 1 tablespoon olive oil. Blend until smooth.
4. Heat broth and coconut milk in a pot over medium heat. Add blended mixture and stir to combine.
5. Simmer for 10-15 minutes or until soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve warm, garnished with cilantro leaves.
Cooking Time: 60 minutes
Summary
Get ready to cozy up with these 20 creamy butternut squash soup recipes perfect for Fall! From classic roasted garlic and caramelized onion to international twists like coconut curry and Thai-inspired, there’s something for everyone. Add some smoky bacon or chipotle heat for an extra kick. Or try sweet potato and parsnip combinations for a new take on the season. Whether you’re vegan or just looking for a comforting bowl, these recipes are sure to warm your heart and belly.
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